Why Make This Recipe
Chocolate Salted Caramel Tarts are a delightful treat that balance rich chocolate, sweet caramel, and a hint of salt. This dessert is perfect for any occasion, whether it’s a family gathering, a dinner party, or just a special night in. The combination of flavors and textures makes it truly special. Plus, it’s surprisingly easy to make, allowing you to impress your guests without spending all day in the kitchen.
How to Make Chocolate Salted Caramel Tarts
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter (cold)
- 1/4 cup granulated sugar
- 2 tbsp ice water
- 1/2 cup heavy cream
- 4 oz dark chocolate (60% cocoa or higher)
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- Flaky sea salt (for garnish)
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, cocoa powder, and sugar.
- Cut in the cold butter until the mixture looks crumbly. Gradually add the ice water until a dough forms.
- Chill the dough for 30 minutes.
- After chilling, roll out the dough and fit it into a tart pan. Prick the bottom with a fork.
- Bake in the oven for about 20 minutes, then allow it to cool completely.
- In a saucepan over medium heat, melt the brown sugar with the heavy cream and vanilla extract until it’s smooth and bubbling.
- Remove from heat and stir in the chopped dark chocolate until it is melted and silky.
- Pour the ganache into the cooled tart shell and place it in the refrigerator for at least two hours until firm.
- Before serving, sprinkle with flaky sea salt.
How to Serve Chocolate Salted Caramel Tarts
Serve your Chocolate Salted Caramel Tarts chilled, sliced into individual portions. You can add a dollop of whipped cream or a scoop of vanilla ice cream on the side to enhance the experience. A few fresh berries can also add a nice touch of color and flavor!
How to Store Chocolate Salted Caramel Tarts
Store any leftovers in an airtight container in the refrigerator. They can be kept for up to three days. If you prefer to keep the tarts longer, you can freeze them for up to a month. Just let them thaw in the refrigerator before serving.
Tips to Make Chocolate Salted Caramel Tarts
- Use high-quality dark chocolate for the best flavor.
- Ensure your butter is cold when mixing for a flakier crust.
- Don’t skip the chilling step for the dough; it helps to make it easier to handle.
- If you are sensitive to salt, feel free to adjust the amount of flaky sea salt you use on top.
Variation
For a twist on this classic recipe, you can add a layer of peanut butter or hazelnut spread in the tart shell before adding the ganache. This adds another layer of flavor that pairs beautifully with chocolate.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but it will create a sweeter tart. Dark chocolate adds a rich flavor that balances the sweetness of the caramel.
Can I make the tart shell in advance?
Absolutely! You can prepare the tart shell a day ahead and store it in an airtight container until you’re ready to fill it with ganache.
What is the purpose of the sea salt on top?
The flaky sea salt enhances the flavor of the chocolate and caramel. It provides a nice contrast that makes each bite more enjoyable.
Print
Chocolate Salted Caramel Tarts
Delicious tarts combining rich chocolate and sweet caramel, finished with a hint of sea salt.
- Total Time: 150 minutes
- Yield: 8 servings 1x
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter (cold)
- 1/4 cup granulated sugar
- 2 tbsp ice water
- 1/2 cup heavy cream
- 4 oz dark chocolate (60% cocoa or higher)
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- Flaky sea salt (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, cocoa powder, and sugar.
- Cut in the cold butter until the mixture looks crumbly. Gradually add the ice water until a dough forms.
- Chill the dough for 30 minutes.
- After chilling, roll out the dough and fit it into a tart pan. Prick the bottom with a fork.
- Bake in the oven for about 20 minutes, then allow it to cool completely.
- In a saucepan over medium heat, melt the brown sugar with the heavy cream and vanilla extract until it’s smooth and bubbling.
- Remove from heat and stir in the chopped dark chocolate until it is melted and silky.
- Pour the ganache into the cooled tart shell and place it in the refrigerator for at least two hours until firm.
- Before serving, sprinkle with flaky sea salt.
Notes
Serve chilled, optionally with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for a month.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg